The Fun House' : Pub Restaurant

Résumé du document

This document presents the launch of a new pub and restaurant "The Fun House" in Les Clayes Sous Bois. As a young entrepreneur living in a wealthy Parisian suburb located at 10 km from Versailles and 27 km from Paris, I plan to launch a new restaurant in my hometown. This idea comes from the fact that the youth population really enjoys hanging out on weekends and even some days of the week on pubs instead of going to a discotheque. Youngsters have a lot of fun in these places and would like to meet and have fun in these places. There is no place similar to that in our town, and every time one needs to travel a few kilometers by car in order to find a pub to relax and dine. I am planning to start this venture along with my friends who are involved in the catering business. Hence, we plan to merge our skills and experiences to start a business and work together towards achieving our goals.

Extraits

[...] Appendix In red the zone, where we would like to set up the Pub Restaurant in the most commercial area of the city (Banks, Restaurants, stores, Post Office) and near the train station, which is to 10 min foot to the Villepreux High School. This area includes the avenue Henri Barbusse, which leads to Plaisir and namely its Regional commercial Center (“Grand Plaisir”) and to the other neighbour towns: Villepreux, Fontenay le Fleury and Bois d'Arcy). There are 2 parking in this area. [...]

[...] The recent reduction of Value-Added Tax affected to the Restaurant industry is expected to increase the frequentation of these organisations, by offering lower prices. Sociocultural Factors We observe that French people increase also their spending in Leisure. This factor is encouraging regarding the nature of fun House” start-up, which offers some distractions in addition to food and drinks. Technological Factors Many practical types of equipment are developed to facilitate the cooking and the performing of a Restaurant. There are also more and more adaptable to your area of cooking. [...]

[...] Besides, most of my friends are currently working. One of them is cook and another is pastry chef for the famous group “Lenôtre”. We are all thinking of conjugate our skills and experiences to share a business and working together. 2-The concept The concept of the Pub Restaurant is included in the name of it: fun House“. The idea is to offer a place dedicated principally to a young public, in which they could spent time having a lot of fun. [...]

[...] Regarding the important amount of Restaurants in this small town we can't compete directly on cook. We want to build a competitive advantage through our concept of third (fun) place. We will besides, offer cocktails that the cafes in town don't propose and more food than these competitors, who receive people mainly or just for drinks. The target We want to target a young public (18-35 years) who would like to go to the Pubs on weekends to have food, drinks and fun. [...]

[...] Let's have a deeper Porter analysis of the profit foodservice sector. Buyer power The main source of buyer power is the lack of switching costs. Regarding prices and service offered, he can move easily to another competitor if he's not satisfied. The potential customers have the possibility to eat in many other restaurants in town. However, if they want to have a drink late they would have to take the car driving at least 10 kilometres to find a Pub open. [...]